A great accompaniment for BBQ’d meat or poultry dishes.. and so simple to make.
- 2lb Yukon gold or salad potatoes all of similar size so they all are cooked at the same time
- olive oil
- seasoned rice wine vinegar
- salad onions – chopped
- Hellmans mayonnaise (or Best Mayonaise in the US) – same products
- generous amount of ground pink Himalayan salt
- chopped chives for garnish
- Bring the potatoes to the boil and simmer gently with a lid, for 30-40 minutes, depending on size until just soft through, but not until the outside of the pototao starts to fall away with the skin
- Meanwhile prepare the dressing by mixing 3 parts olive oil, 2 parts cold water, 1 part vinegar, plus 1 part mayonnaise into a very large mixing bowl
- Mix/Whisk until creamy, add more mayonnaise for extra creaminess
- add salt, mix very well
- Stir in chopped Salad onions and leave dressing to settle
- Peel and slice potatoes while hot
- Slice potatoes into 1/2 cm strips and separate slices while cutting, so they don’t stick together and can be mixed into the dressing more easily.
- Add easch sliced potato, one at a time, to the dressing in layers while still warm, turning potatoes gently after adding each potato, until all coated by dressing, reapeat until all potatoes are added. – If dressing becomes too dry and further potatoes are still to be added, pour a weak mixture of vinegar and water and optionally a little mayo and salt to the dressing, over the potatoes already added before mixing in the last potatoes. The salad needs to be quite wet when all the potatoes are added as the dressing thickens when chilled.
- Add more salt to taste.
- Empty salad into a serving dish and Garnish with chives, some dill or some fennel leaves
- 1 whole Filet Mignon from Costco
- Dry Steak Spices from Costco
- 1 tablespoon Olive Oil
- 1 table Worsestershire Sauce
- Cut/Half the Filet steak horizontally into two 1″ thick steak
- Mix the olive oil and Worcestershire sauce together
- Dip each steak into the oil/sauce mix, coat thoroughly
- Rub each steak with the steak spices
- Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
- Heat pan, melt the butter and cook steak on high for about 1 minute each side.
- Cover with foil to keep warm to rest the Filet Mignon until ready to serve
* Hot Tip – add a little olive oil to the butter to stop the butter turning brown
My friend Linda who also has a Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.
For the Rub
- Lemon Pepper
- Pressed Garlic
- Olive Oil
- Sprinkle on the lemon pepper
- Press on the crushed garlic
- Rub on the olive oil
- Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
- Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.
This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.
Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.
- 1 pound Organic minced meat (ground beef)
- 3 cups bread cubes (from fresh bread)
- 1/2 cup milk
- 1 pack HOT taco spices (or mild if preffered)
- 2 tablespoons (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
- Soak bread in milk until all the bread is thouroughly wet
- Squeeze bread by hand to extract excess milk
- Discard milk
- Put wet bread into a large mixing bowl
- Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
- This mix should not be wet just moist
- Crumble in the meat and mix very well by hand until mushy
- With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
- Refridgerate for at least 4 hours for best results
- Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
- Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
- Make round, flat patties with bare hands covered in flour to avoid sticking.
- Cook when at room temperature for best results.
- When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
- Turn once at 5 or 6 minutes for medium or well done, respectively
Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly